Slow Cooker Vegetable Stock With Robust And Savory Ingredients

Slow cooker vegetable stock is a flavorful broth made by slow-cooking vegetables and herbs, often in water, over a long period. The low and slow process allows for deep extraction of flavors from the vegetables, creating a robust and savory stock.

This stock can be made from a wide variety of vegetables. Common ingredients often include onions, carrots, celery, and garlic, but it can also be a great way to use up leftover or wilting vegetables in your fridge. Many people also like adding herbs and spices, such as bay leaves, thyme, peppercorns, or parsley, to enhance the flavor.

What Is Slow Cooker Vegetable Stock?

Slow cooker vegetable stock is a savory broth made by simmering vegetables and herbs in water for several hours in a slow cooker. It’s typically made from onions, carrots, celery, and other leftover veggies, supplemented with herbs and spices. 

This method extracts deep flavors, creating a robust, versatile base for soups, stews, and sauces. It’s an easy, waste-reducing approach that avoids store-bought stocks’ high salt and preservatives, yielding a healthier, homemade alternative.

Can You Vary The Recipe With Other Ingredients?

The beauty of a homemade vegetable stock is that it’s naturally versatile and adaptable to many dietary preferences. Here’s how you can ensure your stock fits into various dietary needs:

• Keto: This recipe is already keto-friendly as it is low in carbs. For added nutrition, you can add more non-starchy vegetables like zucchini, bell peppers, or spinach.
• Paleo: Again, this vegetable stock is naturally Paleo-friendly. Consider adding in some different Paleo-friendly vegetables like turnips or sweet potatoes to vary the flavor.
• Gluten-Free: This recipe is gluten-free. Just ensure that any additional ingredients or spices you use, such as soy sauce or Worcestershire sauce, are certified gluten-free.
• Whole30: The vegetable stock recipe is Whole30-compliant as it contains no sugar, grains, dairy, or legumes. If you want to enrich the flavor while on Whole30, consider adding in more herbs like rosemary or cilantro.
• Vegetarian and Vegan: As it stands, this is a vegan and vegetarian recipe. For additional flavor, veggies like bell peppers, sweet potatoes, or even some hot peppers for spice could be included. You could also add different herbs and spices to switch up the taste.

Recipe Directions

• Place all the ingredients, including water, onions, carrots, celery, garlic, bay leaf, peppercorns, thyme, and salt, into the slow cooker.
• Give everything a good stir to combine the ingredients.
• Cover the slow cooker with its lid and cook on low heat for 6 to 8 hours. This slow cooking process will allow the flavors to develop and create a flavorful vegetable stock.
• After the cooking time is up, carefully strain the stock through a fine-mesh sieve or cheesecloth into a large bowl or container. This will remove all the vegetable solids, leaving you with a clear and flavorful vegetable stock.
• Let the vegetable stock cool completely before transferring it to airtight containers or freezer-safe bags for storage. You can refrigerate the stock for up to 5 days or freeze it for several months.

Variations, Add-Ons, And Toppings

Since we’re talking about a vegetable stock, it’s not typically used as a standalone soup but as a flavorful base for other soups and dishes. Therefore, variations, add-ons, and toppings will depend on the specific recipe for which you’re using the stock. 

However, here are a few ways you could vary or enhance the stock itself:

Variations

• Herbs: Experiment with different combinations of fresh or dried herbs, such as rosemary, sage, cilantro, or parsley.
• Spices: Add warming spices like turmeric, paprika, or cayenne pepper for a different flavor profile.
• Vegetables: Consider other vegetables like turnips, squash, bell peppers, or fresh tomatoes for variety.

Add-Ons

• Wine: Add a splash of white or red wine for added depth of flavor. Just make sure to cook it long enough for the alcohol to evaporate.
• Citrus: A squeeze of fresh lemon or lime juice at the end of cooking can brighten up the flavors.
• Umami Boosters: Enhance the savory depth of the stock with a splash of tamari (gluten-free), soy sauce, or a dab of miso paste.

Toppings

• Fresh Herbs: Sprinkling fresh herbs like parsley, cilantro, or dill can add new flavor and visual appeal.
• Seeds and Nuts: Toasted pumpkin seeds, sesame seeds, or chopped nuts can provide a nice crunchy contrast.
• Dairy or Non-Dairy Cream: A swirl of cream, sour cream, or a non-dairy alternative can add a touch of richness to a soup made with this stock.
• Croutons or Toasted Bread: These can add a nice texture contrast in soups.

Can I Make Slow Cooker Vegetable Stock In A Slow Cooker Or Instant Pot?

This recipe is designed for a slow cooker, which allows the flavors to develop and intensify over a longer cooking time. Here are the steps to make the Slow Cooker Vegetable Stock:

Slow Cooker

• Place all roasted vegetables into your slow cooker.
• Add the remaining ingredients (thyme, bay leaf, mushroom powder, tomato powder or paste, salt, and pepper).
• Cover the vegetables with 5 cups of filtered or bottled water.
• Cook on HIGH for 2 hours. After 2 hours, remove and discard the vegetables.
• Taste the broth and adjust the seasoning with additional salt and pepper if needed.
• Cook for an additional 30 minutes.
• Strain the stock through a fine-mesh strainer into a storage container.

Instant Pot

You can certainly do so if you’d like to use an Instant Pot. The steps are similar, but the cooking time will significantly reduce due to the pressure cooking function. Here’s a simple adaptation for the Instant Pot:

• Place all roasted vegetables into your Instant Pot.
• Add the remaining ingredients as above.
• Add 5 cups of filtered or bottled water.
• Close the lid and set the valve to “sealing.” Select Manual or Pressure Cook and set the cooking time to 15 minutes on high pressure.
• When the cooking time is up, let the pressure release naturally.
• Strain the stock through a fine-mesh strainer into a storage container.

Can I Use Store Broth, Or Should I Make My Own?

Using store-bought vegetable broth or making your own is completely up to your personal preference, time availability, and dietary needs.

The store-bought broth is a great option when you’re in a pinch and need to save time. They’re readily available and easy to use. However, reading the label is important as some can be high in sodium and contain additives or preservatives. 

Various options are available, including organic, low-sodium, and gluten-free versions.

On the other hand, making your own vegetable stock like this Slow Cooker Vegetable Stock provides a few advantages:

• Flavor: Homemade stock generally has a fresher, deeper flavor compared to store-bought versions. You can also adjust the flavors according to your liking.
• Control over ingredients: You know exactly what goes into your stock — no hidden preservatives or additives. You can also make sure it’s suitable for any dietary restrictions you might have.
• Economical and Eco-friendly: It can be cheaper to make your own stock, especially if you’re using scraps of vegetables you would otherwise discard. It’s also a great way to reduce food waste.

How To Serve?

Slow Cooker Vegetable Stock is an incredibly versatile ingredient and can be used in a variety of ways. Here are a few serving suggestions:

• Soup Base: Use the vegetable stock as a base for soups. Whether you’re making a hearty vegetable soup, a chicken noodle soup, or a creamy butternut squash soup, your homemade vegetable stock can elevate the flavors.
• Cooking Liquid: Use it in place of water when cooking grains like rice, quinoa, or barley. It can add a great depth of flavor.
• Sauces and Gravies: Vegetable stock can be used as a base for different sauces and gravies. It adds more flavor than just plain water and can help to cut down on added fats.
• Braising Liquid: Vegetable stock is perfect for braising vegetables, meats, or legumes, imparting them with a rich, complex flavor.
• Stews and Casseroles: Add your homemade vegetable stock to stews and casseroles for a flavor boost.
• Steaming Vegetables: Instead of water, use vegetable stock to steam vegetables. It will add a subtle flavor to the veggies.
• Drinking It Straight: You can also enjoy this stock as a warm, comforting drink on its own, perhaps with a bit of salt, pepper, and your favorite herbs for added flavor.

Perfect Side Dishes

While Slow Cooker Vegetable Stock is often used as a base for other dishes rather than served on its own, it can be wonderfully complemented by various side dishes when used in a soup or as a broth. Here are a few suggestions:

• Crusty Bread: Freshly baked, warm crusty bread or a good-quality baguette can be great for dipping into the stock or soup made from it.
• Cheese and Crackers: A selection of your favorite cheeses alongside some crunchy crackers makes a nice contrast to a warm, smooth vegetable stock.
• Green Salad: A light, fresh salad with a tangy vinaigrette can complement a rich, hearty vegetable soup.
• Roasted Vegetables: Oven-roasted vegetables with a hint of herbs and garlic make a delightful side dish that can be eaten along with the vegetable soup.
• Grilled Cheese Sandwich: If the stock is being served as soup, a grilled cheese sandwich can make for a comforting, satisfying meal.
• Stir-fried or Steamed Vegetables: These could provide a crunchy, colorful complement to a vegetable soup or broth.
• Rice or Quinoa Salad: A cold salad made with rice, quinoa, or another grain, along with plenty of fresh vegetables and a flavorful dressing, could provide a nice contrast to a warm vegetable stock or soup.

Storage And Make Ahead

• Storage: After preparing, cool the vegetable stock to room temperature. Store it in airtight containers in the refrigerator for up to 5 days. For longer storage, freeze the stock in freezer-safe containers or ice cube trays for up to 3 months.
• Make Ahead: To save time, prepare the vegetable stock in advance and freeze it. Thaw in the refrigerator overnight before using. Alternatively, freeze the stock in ice cube trays, then transfer the cubes to a freezer bag for easy portioning. Simply thaw the amount needed for your recipes.

What Can We Do With Leftovers? 

• Freeze it in ice cube trays to use as flavor boosters in sauces, gravies, or soups.
• Use it as a base for cooking grains like rice or quinoa to infuse them with extra flavor.
• Blend it into creamy vegetable soups for added depth and richness.
• Use it as a cooking liquid for steaming vegetables to enhance their taste.
• Incorporate it into marinades or brines for tofu, tempeh, or seitan to add complexity to plant-based proteins.
• Mix it with olive oil, herbs, and spices to create a flavorful vinaigrette for salads or roasted vegetables.
• Dilute it with water and use it to cook pasta or noodles for an extra layer of flavor.

Delicious Slow Cooker Vegetable Stock – Healthy Earthy Goodness

5 from 9 votes

Recipe by Hanna Barnes Course: Soup Recipes

Servings

4

servings

Prep time

15

minutes

Cooking time

3

hours 

Calories

50

kcal

Slow Cooker Vegetable Stock is a nutritious and flavorful homemade broth made with a combination of mushrooms, celery, carrots, parsnips, leeks, tomato, garlic, and herbs. Simmered in a slow cooker, this aromatic stock contains vitamins, minerals, and antioxidants. 

Ingredients

• 8 8 Stuffing mushrooms

• 3 caps 3  Portobello caps (Optional)

• 3 stalks 3 Celery stalks

• 3 carrots 3 Medium carrots

• 2 2 Parsnips

• 3 3 Large leeks (white part only)

• 1 1 Large tomato

• 6 6 Whole cloves garlic

• 4 tsp 4 Olive oil

• 1/2 tsp 1/2 Kosher salt (A pinch)

• 1/4 tsp 1/4 Fresh black pepper (A pinch)

• 1 leaf 1 Dried thyme leaf

• 1/2 tsp 1/2 Mushroom powder

• 1 tsp 1  Tomato paste

• 1/2 tsp 1/2 Tomato powder (Optional)

Step-By-Step Directions

• Preparing
  Preheat your oven to 375°F.
  Place all vegetables on a rimmed sheet pan. Drizzle with olive oil, season with salt and pepper. Toss to coat, and then spread the vegetables evenly on the pan.
  
• Cooking
  Roast the vegetables in the preheated oven for 45 minutes until they are browned.
  Transfer the roasted vegetables into a 4-quart slow cooker. Add the remaining ingredients (thyme, bay leaf, mushroom powder, tomato powder or paste, salt, and pepper).
  Pour 5 cups of filtered or bottled water into the slow cooker, ensuring the vegetables are submerged.
  
  
• Blending
  Cook on the HIGH setting for 2 hours.
  After 2 hours, remove and discard the vegetables. Taste the broth and season with additional salt and pepper as needed.
  Cook for an additional 30 minutes.
  
• Final Touches
  Once done, pour the stock through a fine-mesh strainer into a storage container.
  
• Serving
  Use the stock immediately, or allow it to cool before storing.
  
• Additional Options
  If not using immediately, you can chill the stock and freeze it for future use.
  
• EQUIPMENT LIST
• Slow Cooker
• Knife And Cutting Board
• Rimmed Baking Sheet
• Measuring Spoons
• Strainer
• Containers For Storage
• Mini Food Processor

Notes

• Feel free to customize the recipe by adding or substituting vegetables according to your taste preferences.
• Adjust the seasoning according to your preference. Taste and add more salt, pepper, or herbs if desired.
• To enhance the depth of flavor, you can roast the vegetables in the oven before adding them to the slow cooker.
• Be mindful of the cooking time in the slow cooker. Overcooking may result in a mushy texture and loss of nutrients.
• Once cooked, strain the stock through a fine-mesh sieve or cheesecloth to remove any solids and achieve a clear broth.
• Allow the stock to cool before storing it in airtight containers. It can be refrigerated for up to 5 days or frozen for longer shelf life.
• Use vegetable stock as a flavor base for soups, stews, risottos, and other recipes. It can also be enjoyed as a comforting and nutritious drink on its own.

Nutrition Table 

• Author
• Recent Posts

Hanna Barnes

Hanna is a writer at Soup Chick. Yulia's website reignited her passion for crafting affordable, veggie-packed soups. She is certified by the Auguste Escoffier School of Culinary Arts and has expertise in healthy, baking, and vegan cuisine. With years of food blogging and collaborating with chefs, she offers a range of recipes on Soup Chick, from classic broths to the heavenly slow cooker chicken tortilla soup. Join her in creating flavorsome, wholesome soups in your kitchen!

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